Spicy Carlin Pea Soup with Roasted Peppers is a modern British recipe for a classic vegetarian soup of carlin peas in a vegetable, roasted bell pepper and tomato base finished with balsamic vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Spicy Carlin Pea Soup with Roasted Peppers.
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Using everyday vegetables, tinned pulses, and jarred peppers, this warmly spicy soup cooks in around thirty minutes. You start with cooked beans in this recipe and you can used tinned or jarred beans. If you’re starting from dried beans, soak them in plenty of water over night then drain, rinse, set in a saucepan, cover with water then bring to a boil, reduce to a simmer and cook for about 45 minutes, or until tender. About 100g dried beans will yield 230g cooked beans.
Ingredients:
2 tbsp olive oil
2 medium onions, peeled and coarsely chopped
1 medium carrot, finely diced
1 celery stick, finely chopped
3 garlic cloves, finely chopped
salt and freshly-ground black pepper, to taste
350g roasted bell peppers from a jar ,drained, de-seeded, and coarsely chopped
230g cooked carlin peas (from about 100g dried)
1 tsp ground cumin
1 tsp smoked paprika
½–1 tsp hot or mild chilli flakes or Aleppo pepper flakes
750ml vegetable, mushrooms or chicken stock
1 tbsp tomato purée
2 tsp Balsamic vinegar
pinch of sugar (optional)
flat-leaf parsley, chopped, to garnish
Method:
Set a large saucepan over medium heat. Once hot, add the oil and use to fry the onion, carrot, celery, and garlic, seasoning with a little salt and freshly-ground black pepper.
Cook, stirring often, until the vegetables are starting to soften and colour (about 10–12 minutes). Add the chopped bell peppers, the drained carlin peas and the spices. Stir to combine and continue cooking for 1 minute.
At this point stir in your choice of stock, the tomato purée, Balsamic vinegar, along with the sugar, if using.
Cover with a lid and bring to the boil, immediately reduce to a simmer and continue cooking until the vegetables are soft and tender (about 15 minutes).
Take the pan off the heat then use a stick blender to process the soup for just a few seconds, so that the soup thickens but retains some texture.
Adjust the seasonings to taste then turn into a warmed serving dish, sprinkle over some flat-leaf parsley and serve.
